Parmesan Truffle Fries are so simple and full of flavor. Crispy baked French fries are tossed with white truffle oil and topped with freshly grated parmesan cheese, balsamic glaze and minced fresh parsley. The perfect appetizer or side dish. This recipe yields 8 servings.
If truffle fries on a menu, I will indeed order them.
But a girl needs to be able to make them at home too! Since the few restaurants we typically order these fries from make them differently, I decided to take what I liked about both and combine them. So here are the details; crispy baked French fries are tossed in earthy and fragrant white truffle oil, sprinkled with lots of freshly grated parmesan cheese, drizzled with balsamic glaze and sprinkled with minced fresh parsley. It’s really just that simple.
The balsamic glaze adds a touch of sweetness which works really well with the earthy truffle oil and the salty parmesan cheese.
This recipe will serve 8 but you could definitely make a meal out of these – no shame here!
To Make These Parmesan Truffle Fries You Will Need:
French fries – Use homemade or store- bought. We like shoestring or “fast food” style fries best for this recipe.
white truffle oil – Lends pungent, earthy and slightly nutty flavor.
flaky salt – Enhances the flavors of this recipe.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
parsley – Adds a pop of color and herbaceous flavor.
Make The French Fries:
You can use frozen fries or make your own. If using store-bought, preheat oven to package directions. Divide 1 bag among two large sheet pans that are lined with parchment and sprayed with olive oil spray. Bake for 20 minutes, rotating the pans halfway through.
Once the fries are crisp, remove from oven, add to a bowl (or combine on one of the sheet pans) and drizzle with white truffle oil – about 2 teaspoons.
Gently toss to coat.
Transfer to a serving dish and sprinkle with flaky salt.
Top with freshly grated parmesan cheese. Again, I eye ball it, but it’s about 1/2 cup.
And drizzle with roughly 2 tablespoons of balsamic glaze.
Lastly, sprinkle with minced fresh parsley.
Serve as an appetizer or for a side to burgers, wraps or anything, really.
And then watch them disappear!
These fries are best enjoyed immediately after being made.
Enjoy! And if you give this Parmesan Truffle Fries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Parmesan Truffle Fries
Parmesan Truffle Fries are so simple and full of flavor. Crispy baked French fries are tossed with white truffle oil and topped with freshly grated parmesan cheese, balsamic glaze and minced fresh parsley. The perfect appetizer or side dish.
Prep Time: 5 minutesmins
Cook Time: 20 minutesmins
Total Time: 25 minutesmins
28ouncesFrench fries, we like “fast food style” or homemade (linked below)
2teaspoonstruffle oil, more or less to taste
2pinchesflaky salt, or to taste
1/2cupfreshly grated parmesan cheese, more or less to taste
You can use frozen fries or make your own. If using store-bought, preheat oven to package directions. Divide 1 bag among two large sheet pans that are lined with parchment and sprayed with olive oil spray. Lightly spray the top of the fries and bake for 20 minutes, rotating the pans halfway through.
Once the fries are crisp, remove from oven, add to a bowl and drizzle with white truffle oil. Gently toss to coat. Transfer to a serving dish and sprinkle with flaky salt and freshly grated parmesan cheese. Drizzle with a desired amount of balsamic glaze and top with parsely.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
You Think you know Pop-tarts? Their surprising history, celebrity fans, global reach, and cultural moments say otherwise.
Think you know Pop-Tarts? Think again. The frosted rectangle lurking in your pantry has a longer, stranger, and more culturally loaded history than most people realize—and it’s still very much alive in 2026.
Pop-Tarts were born in 1964, the result of a corporate pastry arms race. Kellogg’s beat rival Post to market with a shelf-stable toaster pastry inspired by new food-processing techniques originally designed for military rations. The first flavors were modest—strawberry, blueberry, brown sugar cinnamon—but the idea was revolutionary: breakfast could leap from box to toaster to mouth in minutes. Americans bought them by the millions, often eating them cold, untasted by heat or parental supervision.
By the 1970s and 80s, Pop-Tarts had become less about breakfast and more about identity. The introduction of frosting in 1967 turned the pastry from practical to indulgent. By the time the neon colors and dessert flavors arrived—chocolate fudge, s’mores, wild berry—Pop-Tarts had fully embraced their role as a sugar-forward comfort food masquerading as a meal.
Their cultural footprint is surprisingly deep. Pop-Tarts have appeared in movies, sitcoms, rap lyrics, and museum exhibits. In 2014, a strawberry Pop-Tart sold for thousands of dollars on eBay after appearing to resemble a religious icon. More recently, the brand’s self-aware marketing and absurdist mascots have made it a recurring meme presence, beloved by Gen Z for its irony and by millennials for nostalgia.
Celebrities openly admit their loyalty. Jerry Seinfeld has referenced Pop-Tarts as a childhood staple. Billie Eilish has mentioned them as a tour snack. Post Malone has declared strawberry his favorite, while Chrissy Teigen has confessed to keeping them around despite knowing better. They sit at the intersection of guilty pleasure and cultural shorthand.
Pop-Tarts are also enjoying an unlikely renaissance in the culinary world. Chefs like Christina Tosi have nodded to them as inspiration for playful desserts. Dominique Ansel has referenced them when discussing American snack nostalgia. Even high-end bakeries have produced “chef-y” versions—handmade toaster pastries filled with seasonal fruit or brown butter ganache—proof the format has culinary legs.
Globally, Pop-Tarts have quietly spread. Canada and the UK are longtime fans, while flavors tailored to local tastes appear in markets like South Korea and Japan. American snack culture, amplified by social media, has made the Pop-Tart a recognizable symbol of U.S. indulgence abroad, even where it’s considered more novelty than breakfast.
Today, Pop-Tarts sell billions annually and continue to roll out new flavors while reviving old favorites. They’re not pretending to be health food. They’re not chasing trends. They’re simply doing what they’ve always done: offering a sweet, weird, comforting bite of Americana which somehow keeps surviving every food revolution.
So yes, you know Pop-Tarts. But you probably didn’t realize just how much history fits inside that shiny foil pouch.
These Roasted Jalapeño Poppers have three different cheeses, fresh cilantro, minced green onions all stuffed in jalapeños and are roasted in your oven instead of deep fried. So deliciously spicy, these will go fast at any party or gathering!
The Roasted jalapeño popper breakdown:
These are just a gluten-free and non-fried version of the game day classic. There’s not one but three kinds of cheese (does cream cheese count?) combined with fresh cilantro and green onions which are then stuffed into hollowed out jalapeño halves and roasted until bubbly and brown. If you can wait the few minutes so you don’t burn your tastebuds, you then get to consume “these spicy cradles of cheese love” as my (at the time) 13-year-old daughter exclaimed.
It literally took me longer to make these than it did for us to inhale them.
If you were to pluck off the roof to our house and peer into the kitchen at the very moment these cooled down enough to eat, it would have looked like a shark feeding frenzy. We even fought over the crispy browned bits of cheese that spilled over onto the pan. We ended up eating those with crackers.😍
To Make These Roasted Jalapeño Poppers You Will Need:
cream cheese – Lends creaminess and is the base of the filling.
jalapeño cheddar cheese – Or use pepper jack or Monterey Jack for less heat.
cojita cheese (crumbled) – Can be substituted with queso fresca or crumbled feta.
green onions – Add fresh subtle onion flavor.
cilantro – Lends a pop of brightened distinct herbaceous freshness.
jalapeño peppers – Try to use ones similar in (medium) size.
In a mixing bowl, add 8 ounces softened cream cheese with 1-1/4 cup freshly grated jalapeño cheddar cheese and 1/2 cup Cotija. If you can’t find Cotija, you can substitute with feta.
Next add in 2 chopped green onions and 2 tablespoon minced fresh cilantro.
Use a rubber spatula to mix it all together. It will take a few to get the mixture going, but eventually it will be spreadable.
Now here comes the fun part. I’m lying.
Rinse and pat dry 20 medium jalapeños.
Slip on a pair of nitrile gloves or any type of food-safe glove to protect your hands. Maybe even wear goggles or some form protective eye wear too. Slice the jalapeños in half lengthwise, keeping the stem intact if at all possible, for the only reason is that they look cool once roasted.
Then use a spoon to scrape out the seeds and ribs. This is where protective eyewear comes in handy.
Next use an offset spatula to fill the peppers with about a teaspoon-ish of the cheese mixture and place on a couple of rimmed metal baking sheets. Try to avoid over filling the jalapeños.
Lastly, slide the pan on to the middle rack of your preheated 450° oven.
Roast for 10-12 minutes or until the tops of the cheese are a golden brown.
Before you let loose and start inhaling these roasted jalapeño poppers, transfer them to a platter with a little dish of ranch dressing for dipping, and sprinkle it all with fresh cilantro leaves. Dipping in the ranch helps diffuse the heat a little. But only a little. Because these babes are spicy!
The perfect finger food for parties, small gatherings or midday snackaging. Which is the BEST kind of snacking there is.
Enjoy! And if you give this Roasted Jalapeño Poppers recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10servings
Roasted Jalapeño Poppers
These Roasted Jalapeño Poppers have three cheeses, fresh cilantro, minced green onions stuffed in jalapeños and are roasted in your oven instead of deep fried. So deliciously spicy, these will go fast at any party or gathering!
Prep Time: 30 minutesmins
Cook Time: 10 minutesmins
Additional Time: 3 minutesmins
Total Time: 43 minutesmins
8ouncessoftened cream cheese
1¼cupfreshly grated jalapeño white cheddar, or substitute with either Monterey jack, pepper jack or white cheddar
1/2cupCotija cheese, or use feta
2sliced green onions, light and dark green parts only
2tablespoonsminced fresh cilantro
20fresh jalapeños, halved with seeds and ribs removed
cilantro leaves, for serving
ranch dressing, for serving
Preheat oven to 450℉ (or 232℃).
Place the softened cream cheese, jalapeño cheddar, cotija, green onions and cilantro into a medium bowl. Use a spatula to mix until combined.
Wearing nitrile gloves, cut the jalapenos in half and use a spoon to remove the seeds and ribs.
Arrange the jalapeno halves on a rimmed metal baking pan and fill with about a teaspoon or so of the cheese mixture.
Slide into the oven to roast for 10 minutes or until the tops are golden.
Cool slightly for a few minutes before serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on October 10th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
These Egg-Free Lemon Poppy Seed Muffins are soft, fluffy, and full of bright lemon flavor—no eggs, no substitutes, no stress. Made with simple pantry ingredients in one bowl, they bake up tall and bakery-style every single time. This is a classic muffin recipe reworked for allergy families who want something familiar, comforting, and truly inclusive. Bright, tender, and dependable—just the way everyday baking should be.
These egg-free lemon poppy seed muffins are one of those recipes that just feel right to me—classic, familiar, and comforting, but made in a way more families can enjoy without worry. Lemon poppy seed is one of those bakery flavors everyone recognizes, and I really wanted an egg-free version that felt completely normal, not “special diet.” I didn’t want workarounds or complicated substitutes here. Just real pantry ingredients, one bowl, and a method that works. No eggs. No egg replacers. No stress.
What makes me especially proud is how these muffins bake up tall and fluffy with a soft, tender crumb. The lemon flavor is bright but not sharp, and honestly? No one ever guesses they’re egg-free. This is the kind of recipe that quietly does its job and helps everyone feel included at the table.
Why You’ll Want to Try My Recipe
Bakery-style texture: Tall, fluffy muffins with a soft, tender crumb.
Bright lemon flavor: Fresh and citrusy without being overpowering.
No eggs or substitutes: Completely egg-free with no replacers needed.
One-bowl recipe: Simple steps, easy cleanup. No mixer needed.
Pantry-friendly: Uses ingredients you already have.
Allergy-inclusive: Perfect for families managing egg allergies.
Total Time: About 35 minutes
Servings: 12 standard muffins
Skill Level: Beginner
Flavor Profile: Bright lemon, lightly sweet
Texture: Tender with a moist crumb and gentle crunch from poppy seeds
Allergens: Naturally egg-free, no substitutes. Can be adapted to be dairy and gluten-free
Ingredients: Pantry staples.
Cuisine Type: American baking
Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to 7 days. Freeze up to 2 months
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
All-purpose flour: Gives structure and keeps the muffins soft and fluffy.
Cornstarch: Helps mimic the tenderness eggs usually provide.
Baking powder & baking soda: Work together to give these muffins their lift.
Salt: Balances the sweetness and bright lemon flavor.
Poppy seeds: Classic texture and gentle crunch.
Unsalted butter: Adds richness and flavor.
Light-tasting oil: Keeps the muffins moist for days.
Granulated sugar: Sweetens the muffins without overpowering the lemon.
Buttermilk: Adds moisture and helps create a tender crumb.
Lemon juice & zest: The heart of the flavor—fresh is best here.
Vanilla extract: Rounds out the lemon and adds warmth.
Powdered sugar & lemon juice: A simple drizzle that adds extra brightness.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
Gluten-free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Also Baking Dairy-Free or Gluten-Free? I’ve Got You!
Whenever you’re baking or cooking dairy-free or gluten-free, I recommend checking out my Dairy-Free Swaps Guide and Gluten-Free Guide. They’re filled with practical, real-life answers to help you feel confident in the kitchen.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Dry Ingredients
Whisk the flour, cornstarch, baking powder, baking soda, salt, and poppy seeds together in a large bowl until everything looks evenly combined.
Combine the Wet Ingredients
In another bowl, stir together the melted butter, oil, sugar, buttermilk, lemon juice, lemon zest, vanilla, and lemon bakery emulsion (if using) until smooth.
Bring It All Together
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter will be thick, and that’s exactly how it should be. Let the batter rest for 10 minutes.
Fill the Muffin Cups
Spoon the batter into the liners, filling each one all the way to the top for those tall, bakery-style muffins.
Bake Until Golden
Bake until the tops are golden, and a toothpick inserted in the center comes out clean.
Cool and Glaze
Let the muffins cool briefly, then move them to a rack. Drizzle with lemon glaze once they’ve cooled if you’re using it.
Recipe Tips For Success
➤ Troubleshooting Tips:
Dense Muffins: Overmixing the batter can make muffins heavy. Pro Tip:Mix just until the dry ingredients disappear. A few small lumps are perfectly fine.
Flat Tops: The muffins didn’t rise enough. Pro Tip:Filling the liners all the way to the top and starting with a hot oven helps create tall, bakery-style muffins.
Dry Texture: Muffins baked too long can dry out. Pro Tip:Start checking a few minutes early and pull them as soon as a toothpick comes out clean.
Fresh lemon zest makes a big difference—don’t skip it.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean
Let the muffins cool slightly before glazing so it doesn’t melt right off.
Variations & Additions
Add a handful of blueberries for a lemon-blueberry twist.
Skip the glaze and sprinkle coarse sugar on top before baking.
Swap poppy seeds for chia seeds if needed.
Storage and Freezing Instructions
Store muffins in an airtight container at room temperature for up to 3 days. Then you can transfer them to the refrigerator for up to one more week. They freeze beautifully—just wrap individually and freeze for up to 2 months. Thaw at room temperature.
These egg-free lemon poppy seed muffins are soft, fluffy, and full of fresh lemon flavor with a tender bakery-style crumb. Made in one bowl with simple pantry ingredients, they deliver classic results without eggs or substitutes. A reliable, allergy-friendly muffin recipe that tastes just like the original.
Prep Time 20 minutesmins
Cook Time 22 minutesmins
Total Time 42 minutesmins
Servings 12muffins
For the Egg-Free Lemon Poppy Seed Muffins:
For the Lemon Glaze (optional)
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Preheat the oven to 350º F (180º C). Line a 12-cup muffin pan with paper liners. Lightly spray the liners with baking spray.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and poppy seeds until well combined.
In a medium bowl, whisk the melted butter, oil, sugar, buttermilk, lemon juice, lemon zest, vanilla extract, and lemon bakery emulsion (if using) until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not overmix. Let the batter rest for 10 minutes. The batter will be thick, and that’s exactly what you want.
Divide the batter evenly among the prepared muffin cups, filling each one all the way to the top.
Bake for 18–22 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Lemon Bakery Emulsion: If you want extra lemon flavor that really shines, I highly recommend using lemon bakery emulsion instead of (or in addition to) lemon extract. Bakery emulsions are water-based, which means the flavor doesn’t bake out the way extracts sometimes do. The result is a brighter, more true lemon taste that carries through every bite. Store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week. However, muffins are best if eaten within 3 days. Freeze: For longer storage, let the muffins cool completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Lemon: 1 medium-sized lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
Gluten-free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success: ➤ Troubleshooting Tips:
Dense Muffins: Overmixing the batter can make muffins heavy. Pro Tip:Mix just until the dry ingredients disappear. A few small lumps are perfectly fine.
Flat Tops: The muffins didn’t rise enough. Pro Tip:Filling the liners all the way to the top and starting with a hot oven helps create tall, bakery-style muffins.
Dry Texture: Muffins baked too long can dry out. Pro Tip:Start checking a few minutes early and pull them as soon as a toothpick comes out clean.
➤ Extra Tips:
Fresh lemon zest makes a big difference—don’t skip it.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean
Let the muffins cool slightly before glazing so it doesn’t melt right off.
➤ Variations & Additions
Add a handful of blueberries for a lemon-blueberry twist.
Skip the glaze and sprinkle coarse sugar on top before baking.
Swap poppy seeds for chia seeds if needed.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
A platter of Roasted Shrimp with Homemade Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my homemade cocktail sauce is so much more than just horseradish and ketchup. SO delicious and the perfect appetizer for your New Years Eve!
You can’t go wrong with a classic appetizer!
Especially when it’s shrimp. Bonus points if it’s easy. And this roasted shrimp appetizer checks all of those boxes. Plus I’m making homemade cocktail sauce because why not? It’s just as easy and so much better than store-bought.
There’s something magical that happens when shrimp and cocktail sauce meet on your tastebuds. It’s a fresh, spicy burst that’s also buttery and completely and utterly addictive. And this is exactly why if you see me at a party, I’m never standing too far from the shrimp and cocktail sauce.
And because both the roasted shrimp and the cocktail sauce only take a few minutes to whip up, makes this the perfect last minute appetizer!
To Make the Roasted Shrimp you will need:
shrimp – I like to use tail-on, peeled and deveined shrimp – 16/20 per pound.
olive oil – Or avocado oil.
kosher salt – Enhances the flavors of this recipe.
freshly ground black pepper – Lends distinct bite and flavor.
lemon juice – Adds brightness and subtle citrus flavor.
lemon juice – Adds brightness, acidity and subtle flavor.
sriracha – Lends spicy, garlicky, sweet, and tangy flavor.
kosher salt – Enhances the flavors in this recipe.
First, in a medium mixing bowl, 2/3 cup ketchup, 2 to 4 tablespoons horseradish, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 to 3/4 teaspoon sriracha and the juice of 1/2 a lemon.
Whisk to combine and taste test, seasoning with kosher salt to taste. For this recipe, I made a batch of my homemade ketchup.
Cover with plastic wrap and refrigerate until ready to serve.
Preheat your oven to 425℉ (or 220℃).
Divide 2 pounds of peeled and deveined (tails on!) shrimp among two rimmed sheet pans.
Drizzle each pan with half a tablespoon of olive oil (or about 1-1/2 teaspoons olive oil each.
Then season with a few pinches kosher salt.
Then arrange the shrimp so they aren’t crowding and roast on the middle rack of your preheated oven for 6 to 8 minutes. And then repeat with the second batch.
Once roasted, squeeze the juice of 1/2 lemon over top of both pans and season with freshly ground black pepper.
Finally, serve the roasted shrimp at room temperature or chilled with a bowl of homemade cocktail sauce.
Also, as a side note, when serving, set out a small dish for guests to discard their shrimp tails.
Dip, devour and repeat!
Enjoy! And if you give this Roasted Shrimp with Homemade Cocktail Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10servings
Roasted Shrimp with Homemade Cocktail Sauce
A platter of Roasted Shrimp with Homemade Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my homemade cocktail sauce is so much more than just horseradish and ketchup. SO delicious and the perfect appetizer for your New Years Eve!
2poundsraw shrimp, large, peeled and deveined (thawed if frozen)
1tablespoonolive oil, extra light, plus more if needed
2pincheskosher salt, generous
black pepper, freshly ground
1/2lemon, juiced
FOR THE COCKTAIL SAUCE:
In a medium bowl, combine the ketchup, horseradish, black pepper, sriracha, garlic and onion powder, season with salt to taste and squeeze in the juice of ½ a lemon.
FOR THE SHRIMP:
Preheat your oven to 425℉ (or 220℃).
Next, divide the shrimp among two metal, rimmed baking sheets.
Drizzle each pan with half a tablespoon of olive oil, season with salt and pepper to taste.
Roast for 6 to 8 minutes, remove and squeeze with fresh lemon juice.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on December 28th, 2018 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Get ready to wow your taste buds with this Healthy Chocolate Swirl Berry Yogurt Bark! Quick, easy, and only 5 minutes to prep, it’s the ultimate after-school snack that’s as fun to make as it is to eat.
Creamy Greek yogurt, sweet berries, and decadent chocolate swirls come together for a treat that feels indulgent but is totally wholesome. Perfect for kids, grown-ups, or anyone who loves a little sweet crunch without the guilt!
Some days it feels like the snack struggle is real! How many times can you eat an apple, string cheese, or almonds before your taste buds revolt? I’m so over the same-old, same-old. That’s why I’m beyond excited to share this fun healthy snack idea with you: Healthy Chocolate Swirl Berry Yogurt Bark! It’s officially my new favorite treat, and our kids can’t get enough either. It’s the perfect after school snack!
Ingredients For Yogurt Bark
This Chocolate Berry Yogurt Bark is healthy and packed with flavor. Let’s break down the ingredients that make it so irresistible…
Chocolate Chips: Melted and swirled throughout the bark for rich chocolate flavor. We used semi-sweet, but milk chocolate, white chocolate or dark chocolate would all be good.
Fresh Berries or Fresh Fruit: We used blueberries, blackberries, and raspberries, but see below for more ideas!
With just chocolate, creamy Greek yogurt, and fresh berries, you’ve got a snack that’s as pretty as it is delicious!
Other Mix-Ins & Toppings
This yogurt bark is easy to customize, so feel free to get creative with mix-ins and toppings.
Try adding sliced bananas, fresh strawberries, mango, or cherries for more fruit flavor.
Granola, chopped nuts, cookies, sprinkles, or coconut flakes add great crunch, while chia seeds, pepitas, or hemp hearts bring a little extra nutrition.
You can also swap the chocolate swirl for white chocolate, drizzle with honey or pure maple syrup, or sprinkle on crushed pretzels for a sweet-salty twist. Mix and match to make it your own.
How to Make Yogurt Bark
Making this yogurt bark is easier than you think! A few simple steps and you’ll have a colorful, chocolatey treat ready to chill.
Melt: Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each round, until smooth. Let cool slightly so it doesn’t melt the yogurt.
Spread: Line a rimmed baking sheet with a Silpat mat or wax paper and evenly spread the Greek yogurt into a smooth layer.
Top: Sprinkle the fresh berries evenly over the yogurt.
Swirl: Dot the melted chocolate over the bark, then use a toothpick to gently swirl it through the yogurt.
Freeze: Place the pan in the freezer for at least 4 hours or overnight until completely firm.
Break: Remove from the freezer, quickly break or slice using a sharp knife, and store in an airtight container in the freezer for up to 2 weeks.
Once it’s frozen and broken into pieces, you’ve got a healthy snack ready to go!
Storing Yogurt Bark
Yogurt bark freezes beautifully for up to 3 months, but honestly, it’s at its absolute best within the first 2 weeks. I love making a big batch and keeping it on hand so I can grab a piece whenever a snack attack (or dessert craving) strikes.
What Kind Of Yogurt is Best for Yogurt Bark?
When it comes to yogurt bark, you really can’t go wrong! Vanilla greek yogurt is amazing for this recipe! It’s strained multiple times, giving it a thick, creamy texture that’s rich in flavor and packed with protein. You can use full fat, whole milk yogurt for extra creaminess, or go nonfat if you prefer.
Flavor-wise, vanilla works beautifully, but plain greek yogurt, strawberry, or any favorite variety will do. Greek yogurt also usually has less sugar than regular yogurt, though keep an eye on the fat and calories since not all yogurts are created equal.
Feeling adventurous? You can even make your own yogurt at home with our Instant Pot Homemade Yogurtrecipe for an extra-special touch.
This Chocolate Swirl Berry Yogurt Bark is fun, fruity, and totally snackable. Perfect for after school snacks or whenever you need a little sweet fix without the guilt. Make a big batch, hide a few pieces for yourself, and let the rest disappear!
Healthy Snack RECIPES
Watch How This Yogurt Bark Recipe is Made…
Prevent your screen from going dark
Place the chocolate chips in a microwave safe bowl and heat for 30 second intervals, stirring in between until smooth. Allow to cool slightly.
¾ Cup Chocolate Chips
Place a Silpat (parchment paper does not work as well) on a rimmed cookie sheet and evenly spread the entire package of yogurt.
24 Ounces Greek Yogurt
Sprinkle with berries.
Fresh Berries of Choice
Dot the chocolate in little mounds all over the bark. Use toothpicks to swirl the chocolate.
Freeze for 4 hours or up to overnight or until hardened.
Quickly break the bark and store in an airtight container for up to 2 weeks.
Store in an airtight container for up to 2 weeks in the freezer.
In Volusia County, scammers are impersonating law enforcement officers, threatening residents with jail time if they do not pay money, prompting a warning from Sheriff Mike Chitwood.”The scammers are good, they catch you on your heels,” said Volusia County Sheriff Mike Chitwood, expressing his frustration over the situation. He emphasized that the sheriff’s office does not operate in the manner the scammers suggest. “We do not come to your house and arrest you if you miss jury duty; we do not come to your house and tell you we can reduce your charges if you can give us x number of dollars. That is not how it works,” Chitwood said.Currently, one scammer is impersonating Chief Deputy Brian Henderson, the sheriff’s second in command. A recorded message falsely claims to be from Henderson, saying, “Yes, ugh, this is Chief Deputy Brian Henderson, Volusia County Sheriff’s Department. I need you to give me a call back.”Chitwood explained that using real names gives the scammers a sense of legitimacy. “It gives them validity because they check, do a cursory search, Google, and those names are going to come up. Think about this logically, why would the Chief of an organization call you up and ask for $5,000 and $10,000. Why?” he said.To protect themselves, Chitwood advised residents to simply hang up the phone. “Take ten seconds to hang up the phone, even if they are telling you not to, that’s all you got to do to protect yourself,” he said.Chitwood also had a message for the scammers: “Do you have a message for these guys? Yeah, if we track you down, we’re going to get your “Ironically, the very place scammers threaten to send their victims—jail—could be where the scammers themselves end up. Sheriff Chitwood noted that many of these scam calls originate from a prison in Georgia, where inmates use the money to buy snacks and clothes. Despite his pleas to government officials in Georgia to stop the calls, they continue.
VOLUSIA COUNTY, Fla. —
In Volusia County, scammers are impersonating law enforcement officers, threatening residents with jail time if they do not pay money, prompting a warning from Sheriff Mike Chitwood.
“The scammers are good, they catch you on your heels,” said Volusia County Sheriff Mike Chitwood, expressing his frustration over the situation.
He emphasized that the sheriff’s office does not operate in the manner the scammers suggest.
“We do not come to your house and arrest you if you miss jury duty; we do not come to your house and tell you we can reduce your charges if you can give us x number of dollars. That is not how it works,” Chitwood said.
Currently, one scammer is impersonating Chief Deputy Brian Henderson, the sheriff’s second in command.
A recorded message falsely claims to be from Henderson, saying, “Yes, ugh, this is Chief Deputy Brian Henderson, Volusia County Sheriff’s Department. I need you to give me a call back.”
Chitwood explained that using real names gives the scammers a sense of legitimacy.
“It gives them validity because they check, do a cursory search, Google, and those names are going to come up. Think about this logically, why would the Chief of an organization call you up and ask for $5,000 and $10,000. Why?” he said.
To protect themselves, Chitwood advised residents to simply hang up the phone.
“Take ten seconds to hang up the phone, even if they are telling you not to, that’s all you got to do to protect yourself,” he said.
Chitwood also had a message for the scammers: “Do you have a message for these guys? Yeah, if we track you down, we’re going to get your [expletive.]”
Ironically, the very place scammers threaten to send their victims—jail—could be where the scammers themselves end up.
Sheriff Chitwood noted that many of these scam calls originate from a prison in Georgia, where inmates use the money to buy snacks and clothes.
Despite his pleas to government officials in Georgia to stop the calls, they continue.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Move over Chex Muddy Buddies, this Double Peanut Butter Muddy Buddies mix is going VIRAL! While we still love puppy chow with peanut butter and chocolate chips, this peanut butter and peanut butter chips version is the most addicting snack I have ever made! It’s creamy, it’s crunchy, and it’s got a secret in the powdered sugar you won’t believe!
The Best Muddy Buddies, AKA Puppy Chow Recipe just got a makeover. The DOUBLE PEANUT BUTTER Muddy Buddies recipes uses both peanut butter and peanut butter chips making it a peanut-butter-lovers dream snack! It comes together in just a few minutes, no baking needed, and results in the most irresistible snack to feed a crowd!
Why Our Muddy Buddies are Better
Listen, I have some issues with other recipes for puppy chow- too little clumping of peanut butter globs, too much or too little powdered sugar. Ugh, I want to indulge. I want to FEEL the heaviness of peanut butter goodness as clusters stuck together!
The Many Names of Puppy Chow
My mom and sister and I are in a group text and tonight’s text thread was about “muddy Buddies” vs “Puppy Chow”. I don’t know if it was a Pacific Northwest thing or an Idaho thing (that’s where my mom is from), but we call this treat “Puppy Chow.” Always have, always will. But the truth is, it has other names, like muddy buddies, monkey munch, dog food, Chex mix, but no matter what you call it, it’s delicious.
Our daughter and her friends make this recipe almost monthly making it a favorite in our household, (except for our famous GOOEY Peanut Butter M&M Cookies). I CANNOT stop eating either one!
Creamy Peanut Butter: The star flavor! It coats the cereal, giving it that rich, nutty taste and helps the other ingredients stick together. Peanut butter also adds smoothness and makes the mix more satisfying.
Butter: Adds richness, a little extra flavor, and helps thin the peanut butter so it coats the cereal more evenly without clumping.
Peanut Butter Chips: Boost that peanut butter flavor even more and give the muddy buddies a creamy, candy-like coating when melted with the peanut butter.
Rice ChexCereal: The crunchy base that holds everything together. Its light, crisp texture makes the perfect vessel for soaking up the peanut butter coating without getting soggy and keeping it’s crunch.
Powdered Sugar: Creates the classic sweet, powdery finish on muddy buddies. It balances the saltiness of the peanut butter and adds that irresistible “snowy” look.
Cinnamon Sugar: Totally optional but it adds warmth and depth of flavor while giving the mix a little extra sweetness and spice. It’s the special twist that makes these muddy buddies extra addictive!
Secret Ingredient
This peanut butter muddy buddies snack mix not only boasts double the peanut butter, it has a secret ingredient- Cinnamon Sugar!!
I know, it may sound crazy, but throw some cinnamon sugar in with the powdered sugar and you will never eat another puppy chow mix the same again!!
How to Make Double Peanut Butter Muddy Buddies
Combine: Add the peanut butter, butter and peanut butter chips to a saucepan and melt over medium heat until smooth and creamy.
NOTE: You can also melt the ingredients in a microwave safe bowl stirring every 30 seconds.
Coat the Cereal: Add the cereal to a large bowl and pour the peanut butter mixture over the top. Gently stir until the cereal is well coated.
Powder Sugar It: Let the coated Chex cool a bit and then sprinkle with powdered sugar, stirring to evenly coat the Chex. (If you’re going to try it with cinnamon sugar, this is the point where you’ll add it.) Add more powdered sugar as needed. Let it cool completely before serving (but eat a few bites while it’s warm!)
PRO TIP: You can also do this step in a ziploc bag. Add the coated cereal to a plastic bag, add the powdered sugar, seal the bag, and then shake it until evenly coated.
Store/Freeze
Store this Chex mix muddy buddies in an airtight container at room temperature. It will keep for up to 1 week or in the freezer for up to 2 months. And try it cold, it’s so good!
Sometimes it’s the simple, no-bake recipes that end up stealing the show, and this Double Peanut Butter Muddy Buddies Recipe is proof of that. Every crunchy bite is coated in double sweet peanut butter goodness, making it the perfect snack mix for holidays, game day, or just an afternoon treat with the kids.
Watch Us Make Double Peanut Butter Muddy Buddies
More Snacks to Grab by the Handful…
Prevent your screen from going dark
Melt peanut butter, butter, peanut butter chips together, stirring frequently over medium heat or use a microwave.
¾ Cup Peanut Butter, 2 Tablespoons Butter, 1 ½ Cup Peanut Butter Chips
Add the cereal to a large bowl. Pour the peanut butter mixture over the cereal and stir until the cereal is evenly coated.
8 ½ Cup Rice Chex
Let the mixture cool for a bit so it’s not too warm. Add 1 cup powdered sugar and cinnamon sugar. Mix until combined.
1 ¾ Cup Powdered Sugar, ⅓ Cup Cinnamon Sugar
Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction. Let the muddy buddies cool.
*You can use Corn Chex, or any other kind of Chex Cereal instead of Rice Chex if you choose.
These are so easy to make, and you need four simple ingredients! Great for any gathering!
❤️WHY WE LOVE THIS RECIPE
This recipe is so easy to make and is delicious! It’s only four simple ingredients and perfect for a small gathering. It’s made in an 8X8 and you can make them the night before too. I think they are actually better the next day. We love the combination of peanut butter and butterscotch, it really goes together well.
SWAPS
Some people like to use chocolate chips instead of the butterscotch. That is an easy switch. You can also use the colored marshmallows if you like! Crunchy or smooth peanut butter works.
⭐TIP
These are great stored in a cool place but we love them cold from the fridge. I don’t know why, but cold they are even better!
OTHER DELICIOUS TREATS
Front Porch Life Magazine
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This candy is easy and delicious and only four ingredients! Super versatile, you can switch out the butterstotch for chocolate.
Prep Time 10 minutesmins
Refrigerate 2 hourshrs
Total Time 2 hourshrs10 minutesmins
Course candy
Cuisine American
1cupcrunchy or smooth peanut butter
1/4cupbutter or 4 tablespoons
2cupsbutterscotch chipsI use an 11 ounce bag
5cupsminiature marshmallowswhite or rainbow colored
Melt the peanut butter, butter and butterscotch chips in a pan on top of the stove on low heat until smooth when stirred with a spoon. Line an 8 x 8 baking dish with aluminum foil and spray the foil with cooking spray.
Pour the peanut butter mixture into the baking dish and let cool for about 15 minutes so the marshmallows will not melt when placed on top. Spread marshmallows on top and gently mash into the peanut butter mixture with the back of a spoon or your hand.
Refrigerate for at least two hours and cut into squares.
White Chocolate Peppermint Popcorn is so easy and delicious! Air-popped popcorn coated in white chocolate and peppermint candy dust. A perfect, quick and festive treat! Yields about 8 cups.
This is your friendly reminder to make White Chocolate Peppermint Popcorn this holiday season!
Really it’s so easy and so much fun – especially if making it with kids. And it’s the perfect sweet treat to have on hand during the holidays when you’re in the mood for something sweet.
One thing is for sure, this holiday popcorn should come with a warning label because it’s extremely addictive.
To Make White Chocolate Peppermint Popcorn You Will Need:
candy canes – Or use peppermint hard candies.
popcorn kernels – I use white popcorn kernels for this recipe.
white chocolate – The candy melts are so easy, however chocolate chips or chopped chocolate (bars) would also work.
fine salt – Adds a little something-something and balances all the sweet.
In the bowl of a mini food processor break up and add about 6 candy canes. Secure the lid and process until they turn into fine candy cane dust. This will yield about 1/4 cup.
NOTE: I like to reserve 1 tablespoon to sprinkle over top at the end.
For this recipe, it’s best to pop the popcorn kernels in an air popper. I searched amazon for the one I have and couldn’t find it so I linked to a similar one in the printable recipe. You’ll need 1/3 cup of white popcorn kernels.
Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.
Once popped it should be about 8 cups of popcorn.
Start with 16 ounces of white chocolate melts, white chocolate chips or you can chop up two 8 ounce bars of Ghirardelli white chocolate into pretty similar size pieces. Add them to a heat-safe bowl or large liquid measuring cup and follow the package directions for melting.
Stir until smooth and no lumps.
While the chocolate is still warm, pour it over the pop corn.
Use a large rubber spatula and gently toss until the popcorn is evenly coated.
Sprinkle with the candy cane dust.
Give that a gentle toss to coat as well.
Spread the white chocolate candy can popcorn onto a parchment or wax paper lined, rimmed baking sheet. And sprinkle with a pinch of fine salt.
Let that sit until the chocolate has set.
Break up any large clumps and prepare to fall in love.
How To Store White Chocolate Peppermint Popcorn:
Once the chocolate has set, gently break up any large pieces and transfer to a gallon size resealable bag or air-tight storage container.
How Long Will White Chocolate Peppermint Popcorn Last?
If stored properly, it should last about 1 week. That’s if you don’t finish it before then. 😉
Enjoy! And if you give this White Chocolate Peppermint Popcorn recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
White Chocolate Peppermint Popcorn
Salty, sweet and peppermint-y popcorn! A delicious festive popcorn perfect for the holidays! Makes 6 cups or 12 (1/2 cup) servings.
Prep Time: 25 minutesmins
Additional Time: 5 minutesmins
Total Time: 30 minutesmins
1/3cupwhite popcorn kernels
1/4cupfinely crushed candy canes, or about 6 candy canes
16ounceswhite chocolate melts, or use 15 ounce bag of white chocolate chips or 2 (8 ounce) bars
1pinchfine sea salt
CRUSH THE CANDY CANES:
Add broken up candy canes into the bowl of your mini food processor and process until they are somewhat of a fine dust.NOTE: I reserve 1 tablespoon of candy cane dust to sprinkle on top once spread out on the pan. This is optional of course.
MAKE THE POPCORN:
Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.
Add the chocolate melts to a heat-safe bowl (or large liquid measuring cup) and follow the package directions for melting. Stir until smooth.
Pour the melted white chocolate over the popcorn and use a rubber spatula to gently toss it until the popcorn is evenly coated. Sprinkle with candy cane dust and gently mix to coat once more.
Spread the popcorn on a parchment or wax paper lined baking sheet. Sprinkle with a small pinch of fine salt and reserved candy cane dust. Let the chocolate set up on the counter or pop into the fridge for 10 to 15 minutes. Break up any large pieces and enjoy!
See blog post for storing instructions.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on November 30th, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Save this Dark Chocolate Peanut Butter Muddy Buddy Recipe (also called Puppy Chow) for a quick and easy snack that no one can stop eating! No baking needed, and just a few ingredients from your pantry!!
I can’t think of a more popular holiday party snack than Muddy Buddies, made with Chex cereal coated in a chocolate, peanut butter and powdered sugar. But have you had our dark chocolate muddy buddies? The secret isn’t in chocolate chips, it’s actually in the peanut butter!
Ok, the 2 questions I always have to ask: Did you grow up calling this addicting snack “muddy buddies”, or “puppy chow?”
And
Did you mix in a bowl or a large ziploc bag?
My siblings and I grew up saying puppy chow, but I mostly call it muddy buddies now. My mom would make a big batch, throw powdered sugar in a ziploc, add the chocolatey cereal and we would take turns shaking the snack to coat it in the powdery deliciousness. We couldn’t wait to dig in!
Ingredients for Dark Chocolate Muddy Buddy Recipe
Dark Chocolate Peanut Butter & Co Spread: This is your main flavor powerhouse, combining intense dark chocolate with creamy peanut butter. It coats the cereal, binding the mix together and delivering a rich, slightly bitter-sweet taste that balances the sugar.
Butter: Adds richness and helps thin the chocolate mixture so it flows smoothly over the cereal. It also gives a softer bite and helps the coating stick.
Semisweet Chocolate Chips (or Peanut Butter Chips): Boosts the chocolate (or peanut butter) flavor and helps create a firmer coating once cooled. Semisweet chocolate adds sweetness without being too sugary, while peanut butter chips give a more nutty, creamy twist.
Rice Chex Cereal: The crunchy, airy base. Its hollow squares trap the coating, creating little pockets of chocolate-peanut-butter goodness while staying crisp under the sugar. Corn Chex can also be used.
Powdered Sugar: Creates that signature powdery, sweet coating. It also keeps the pieces from sticking together and adds a pleasant sweetness to contrast the darker chocolate.
Cinnamon Sugar: Adds warmth and a subtle spiced aroma that deepens the chocolate flavor.
How to Make Dark Chocolate Muddy Buddies
Melt: Add the dark chocolate spread, butter and chocolate chips to a microwave-safe medium mixing bowl and melt in 30 second intervals stirring frequently until creamy. You can also melt it over medium heat in a saucepan on the stove.
Coat: Add the cereal to a large bowl and pour the chocolate-peanut butter mixture over the cereal and stir until the cereal is evenly coated. Let cool for a few minutes.
Combine: Let the mixture cool for a bit so it’s not too warm. Add 1 cup powdered sugar and cinnamon sugar. Mix until combined. Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction and let the muddy buddies cool. I like to pour it out in a baking sheet so it will cool more quickly and evenly.
Using a Ziploc Bag
Add the coated cereal to a large ziploc bag then add the powdered sugar and cinnamon sugar, seal the bag, and shake until coated adding more powdered sugar if needed.
Easy for Crowds: Unlike many snacks that take a list of ingredients or the oven, this snack is so easy to throw together and it makes so much you can feed a large group of adults, kids or teens.
Make Ahead: You can make this crunchy snack ahead of time, and better yet, it freezes so well. In fact, many readers prefer it frozen!
Storage Tips
Muddy buddies should be stored in an airtight container. It can be stored at room temperature, in the fridge or in the freezer.
This is a great treat to have ready when the kids get home from school or when a bunch of their friends are going to be over. We’ve made it for gameday parties, birthday parties and family reunions. It’s just a classic and family favorite snack recipe. This dark chocolate muddy buddy recipe is fantastic!
More Snacks to Grab By the Handful:
How to Make Dark Chocolate Muddy Buddies
Prevent your screen from going dark
Melt dark chocolate spread, butter and chocolate chips together, stirring frequently over medium heat or use a microwave.
3/4 Cup Dark Chocolate Peanut Butter & Co Spread, 2 Tablespoons Butter, 1 ½ Cup Semisweet Chocolate Chips
Add the cereal to a large bowl. Pour the peanut butter mixture over the cereal and stir until the cereal is evenly coated. Let cool for a few minutes so the powdered sugar has a chance to set.
8 ½ Cup Rice Chex
Let the mixture cool for a bit so it’s not too warm. Add 1 cup powdered sugar and cinnamon sugar. Mix until combined.
1 ¾ Cup Powdered Sugar, 1/3 Cup Cinnamon Sugar
Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction. Let the muddy buddies cool.
*You can use Corn Chex, or any other kind of Chex cereals instead of Rice Chex if you choose.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
A 4-ingredient homemade popcorn seasoning recipe that will take the flavor of late-night snacking to the next level!
My family loves popcorn! A few years ago our friends told us that on days they don’t want to cook dinner they make protein shakes and popcorn, and we hopped right on that train! We usually stick to buttered popcorn or rosemary popcorn when it’s for dinner, but when it’s movie night our other favorites includemarshmallow popcorn (Cade’s favorite), kettle corn (Carrian’s favorite) and caramel corn (the kids’ favorite!)
Caramel Popcorn Seasoning is a sweet popcorn seasoning that is easy to make and adds a delicious flavor to your homemade popcorn.
Learning how to make flavored popcorn seasoning is super simple and it makes the perfect gift for neighbors around the holidays! Make popcorn at home today and try out my mom’s perfect caramel popcorn seasoning!
Ingredients for Homemade Caramel Popcorn Seasoning
Salt: Balances all the sugars, enhances flavor, and keeps the seasoning from being one-note sweet. It also makes the popcorn taste more snackable.
Powdered Sugar: Provides a very fine, quick-dissolving sweetness that clings easily to the popcorn. Its texture helps coat evenly without making the popcorn soggy.
Turbinado Sugar: Adds a light molasses flavor with larger crystals that give a bit of crunch. It brings a more complex sweetness than regular white sugar.
Light Brown Sugar: Contributes a deeper, caramel-like sweetness thanks to its higher molasses content. It gives warmth and a richer flavor that pairs really well with buttery popcorn.
Gift Idea
One of my favorite gifts for when my kids have a birthday party is a DIY popcorn present! These are my two favorite microwave popcorn poppers:
Then just add a bag of kernels, your homemade seasoning and a candy and you’ve got the most fun gift ever! Great for the holidays and neighbors too!
How to Make Homemade Popcorn Seasoning
Blend: Add the 4 ingredients to a blender or spice grinder and blend until mixed well.
Make Popcorn: Pop popcorn (make from popcorn kernels or use microwave bagged popcorn), however much you want! Drizzle with melted butter and then sprinkle with the caramel popcorn seasoning and stir to combine (or put in a big bowl with a lid and shake until well coated).
How To Make Seasoning to Stick to Popcorn
The drizzling of the butter over the top of the popcorn is essential to making sure every homemade popcorn kernel gets coated with sweetness! After buttering, sprinkle your seasoning, place a lid on your bowl or popcorn maker and shake everything to coat. Pour it into a large bowl and add more seasoning to taste.
Load it Up with Mix-Ins!
Once you’ve made the caramel corn, it’s super fun to add some mix ins and the kids love it! Some great ideas for mix-ins:
Peanuts
m&m’s
Butterscotch Chips
Pecans
Mini Marshmallows
Storing Popcorn Seasoning
Caramel popcorn seasoning should be stored at room temperature. Keep in a dry place and keep away from moisture. It will keep for 6 months.
This is a family-friendly recipe that transforms regular popcorn into the perfect mid-afternoon or evening treat. The sweetness of the sugar with the saltiness of the butter is what makes this homemadecaramel popcorn recipe to die for!
More Snacky Treats to Try:
Prevent your screen from going dark
Combine all the ingredients in a blender or spice grinder. Blend until mixed well.
6 Tablespoons Powdered Sugar, 9 Tablespoons Turbinado Sugar, 7 ½ Tablespoons Brown Sugar, 3 teaspoons Salt
Store for up to 6 months at room temperature. Keep away from moisture.
Mix ins – peanuts, m&m’s, butterscotch chips, pecans, mini marshmallows
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
No-bake churro snack mix with Honeycomb cereal is a mouthwatering treat that’s both sweet and crunchy! Crisp honeycomb cereal coated in caramel and cinnamon-sugar tastes exactly like you’re eating a churro. The best part? No baking required!
I saw this on Facebook a long time ago and copy and pasted the recipe. It’s been hanging out in the notes on my computer without a source or a title but I decided to try it anyway! And ooooooohhhhh buddy! This sweet cereal snack is irresistible! I cannot keep my hands out of it!
We have yet to go wrong when it comes to cereal snack recipes. Whether it’s a sweet snack mix like our coconut sweet Chex mix or a savory snack mix like our smoked Chex mix, cereal just makes a delicious snack!
Combine cereal with churro flavors, and you can forget about it! We are obsessed with churro flavors here at Oh Sweet Basil. Why is it so dang good?! If you haven’t tried our churro chex mix or our churro rice krispies treat, do yourself a favor and try them! This Honeycomb cereal churro snack mix now takes its place on our long list of churro recipes on the blog!
Ingredients for No Bake Churro Snack Mix
All you need is a box of Honeycomb cereal, cinnamon sugar and a few ingredients to make a simple caramel. Here is everything you’ll need…
Honeycomb Cereal: subtle sweetness with loads of surface area for the cinnamon sugar to cling to
Light Brown Sugar: adds sweetness and caramel-y flavor
Unsalted Butter: combines with the brown sugar to make the caramel coating for the cereal
Light Corn Syrup: helps make the caramel smooth and glossy
Vanilla: adds flavor
Baking Soda: helps the caramel be soft and smooth
Cinnamon Sugar: adds that signature churro flavor and texture
The measurements and details for each ingredient can be found in the recipe at the end of the post.
How to Make Churro Honeycomb Snack Mix
Snack recipes should be simple, and this churro snack mix couldn’t be easier! We will make a simple caramel and then toss everything together. Here are the steps…
Prep: Line a baking sheet with parchment paper and pour the cereal into a large bowl.
Make the Caramel: Add the brown sugar, butter and corn syrup to a medium-sized saucepan over medium heat. Stir constantly until the mixture comes to a boil, then let it bowl for a full minute. Remove from the heat and stir in the vanilla and baking soda.
Combine: Pour the caramel over the cereal and toss to combine.
Make the Cinnamon Sugar: Sift the sugar and cinnamon together in a small bowl then sprinkle it over the cereal and toss to coat.
Cool: Transfer the cereal mixture to the prepared baking sheet and allow it to cool completely. Break the pieces up until bite-sized pieces. Store in an airtight container.
OPTIONAL: If you want, you can throw the baking sheet into the oven preheated to 350 degrees F and bake for 4 minutes. Toss the cereal and then bake for another 4 minutes. It will make the caramel a little crispier. I made it this way the first few times I made this recipe and then accidentally forgot to bake it one time and actually preferred it a little softer. It’s totally up to you!
The pictures below show the steps for this recipe. Scroll down to the recipe card for all the details.
What is the Baking Soda For?
Baking soda may seem like an odd ingredient in the caramel, but it helps the caramel be more aerated. It helps the sugar crystals not crystallize creating a softer and smoother caramel.
When to Eat Churro Snack Mix
I can think of a million appropriate times to eat this churro snack mix because it’s right at all times. If you need a few specific ideas, it makes a great snack for movie night with the fam or for a gathering of teenagers at your house. It’s perfect for the holiday season and gifting to neighbors and friends. My kids love it when I have a batch ready for them as an after school snack, and of course it’s always a hit at parties or game nights.
Why You’ll Love This Recipe
No Bake: I love that I don’t have to turn the oven on, especially in the summer. It just feels so much easier if something doesn’t need to be baked.
No Candy Thermometer: I know some people hear caramel and shy away because candy making can be so temperamental. You don’t need to worry about that for this simple recipe!
Irresistible Flavors and Texture: Cinnamon sugar, caramel and that crunchy Honeycomb cereal is a combination you’ll love!
Simple Ingredients: All the ingredients are likely items you’ll have at home already once you grab that box of Honeycomb
Timeless: This snack recipe is perfect any time of year!
Variations and Substitutions
If you aren’t a Honeycomb fan, you could use Chex cereal, Corn Pops, oyster crackers, pretzels or puffcorn.
I know some people have strong feelings against corn syrup, so if you’d rather not use it, try honey or agave nectar instead, though the flavor will be different.
Adding in chopped nuts, like pecans or almonds, would be amazing and I’m dying to try this recipe with a drizzle of melted white chocolate all over the top.
Storage Tips
Store this snack mix in an airtight container at room temperature. It will keep for up to 2 weeks.
Indulge in the flavors of a classic churro without having to turn on your oven with this delicious and easy no-bake churro snack mix recipe. Perfect for satisfying your sweet tooth on the go!
More Easy Snack Recipes:
Watch How This Recipe is Made…
Prevent your screen from going dark
Line a baking sheet with parchment paper. Pour cereal into a large bowl and set aside.
5 Cups Honeycomb Cereal
In a medium-sized saucepan, add brown sugar, butter, and corn syrup over medium heat stirring constantly, bring mixture to a boil then continue cooking for 1 more minute.
2/3 Cup Light Brown Sugar, 1/2 Cup Unsalted Butter, 1/3 Cup Light Corn Syrup
Remove pan from heat and stir in vanilla and baking soda. Mixture will bubble and expand.
1 teaspoon Vanilla, 1/4 teaspoon Baking Soda
Pour the mixture over the cereal and toss to evenly combine.
In a small bowl, sift together granulated sugar and cinnamon, then sprinkle over the cereal. Toss until evenly coated.
1/2 Cup Sugar, 1 ½ teaspoons Cinnamon
Transfer cereal to the prepared baking sheet and and allow cereal to cool then break into bite-sized pieces. Store in an airtight container.
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These Viral Candied Cranberries are a holiday hit! Sugared cranberries or Candied Cranberries are easily one of the most beautiful treats, made with only 3 ingredients! They are a sweet-tart snack that you’ll be popping into your mouth all throughout the party!
Last winter we went on a night hike to a Christmas star that’s lit up on a mountainside in Davis County, Utah. It was so much fun and the perfect way to bring a little magic to a mundane week. Afterwards we enjoyed a little birthday cake with a friend that was delicately decorated by their teenage daughter with candied cranberries!
Instantly I realized that I’d never shared our own recipe for the Viral Candied Cranberries!
Ingredients for Candied Cranberries
Fresh Cranberries: These are the star of the recipe. Their natural tartness balances the sweet coating, and their firm skin helps them hold their shape during the candying process.
Sprite: The soda acts as a sweet, citrusy soaking liquid that lightly infuses the cranberries with flavor and helps the sugar adhere. Its sugars also contribute to the sticky coating that allows the powdered sugar to cling.
NOTE: Any lemon lime soda works great — 7 Up, Starry, Fresca, even Mtn Dew would work. Just don’t use diet soda!
Powdered Sugar: This provides the delicate, frosty coating. Its fine texture clings easily to the cranberries, creating that pretty snowy finish while adding a sweet counterpoint to the tart berries.
How to Make Sugared Cranberries
Prep: Preheat oven to 200℉ and the cranberries and remove any shriveled ones.
Soak in Sprite: Place in a bowl and cover with sprite. Allow to sit for 20 minutes and drain in a colander then pour back in a large bowl.
Coat in Sugar: Add the powdered sugar. Shake vigorously to evenly coat all berries evenly without clumps.
NOTE: If they look slimy, add more powdered sugar. They should look dry.
Bake: Using a slotted spoon, scoop the cranberries onto a cookie sheet. Bake at 200℉ for 3-5 minutes.
What to Do With Candied Cranberries (Besides Just Snacking!)
I love to put a bowl of these out during the holidays for the family or friends to snack on but they can be used for many things. They make a great topping for oatmeal or yogurt, and they add a delicious tart bite to a salad.
I’ve seen them used as a decorative garnish for holiday cakes or cupcakes as well just the one we had for my friend’s birthday. They are so gorgeous! You can add them to a charcuterie board for a gorgeous festive touch!
Can Orange Juice Be Used Instead of Sprite?
I haven’t ever tried it, but I can’t imagine orange juice working the same way that Sprite does.
Why Your Candied Cranberries Pop, Shrivel, or Melt (and How to Fix It!)
I’ve honestly never had any of these problems happen before. The temperature of the oven is low and the time in the oven is brief, so if you follow the instructions as written, you shouldn’t have any problems.
Can I Use Frozen Cranberries?
Yes, I use frozen berries all the time. No need to thaw them first. Just rinse them and follow the instructions as written.
Storage Information
Candied cranberries should be stored in an airtight container at room temperature and will keep for up to 5 days. If they start to look a little damp, toss them in more powdered sugar.
You can freeze candied cranberries but they will become damp as they thaw. To help with this, toss them in more powdered sugar.
These candied cranberries are little sparkly bites of magic! They’re so simple to make, but look absolutely stunning on holiday desserts and are irresistible as a holiday snack. I love how the sugar crunch gives way to that juicy cranberry burst…it’s the perfect mix of festive and fun for the whole family.
More Holiday Snacks to Try:
Prevent your screen from going dark
Preheat oven to 200℉.
Wash the cranberries and remove any shriveled ones. Place in a bowl and cover with sprite. Allow to sit for 20 minutes and then drain in a colander. (Contrary to public recipes, the berries don’t soak up the sprite so there’s no need to “marinate them”) pour back in a large bowl.
2 Cups Fresh Cranberries, 1 Can Sprite
Add the powdered sugar. Shake vigorously to evenly coat all berries evenly without clumps. If they look slimy, add more powdered sugar;, they should look dry.
2 Cups Powdered Sugar
Using a slotted spoon, scoop onto a cookie sheet. Bake at 200℉ for 3-5 minutes. We are not cooking, just drying out the berries.
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Sweet, gooey pumpkin marshmallow popcorn is the ultimate fall snack! Easy to make with pumpkin-flavored marshmallows, it’s perfect for movie night, parties, or Halloween.
Grayson saw fun marshmallows and asked if we could make something for snack Friday and knowing it was a mere bag of popcorn, butter and brown sugar I was all in! The kids and their friends polished off the entire bowl in about 5 minutes which proves— this is a recipe worth keeping!
Why You’ll Love This Recipe
This recipe is a fun way to use pumpkin marshmallows and enjoy those tasty seasonal flavors.
It is so easy to make that I let my 9 year old make it for the family. It is such a great recipe to get the kids in the kitchen.
This is an easy Halloween treat that is simple to scale up for bigger crowds.
Pumpkin spice popcorn is kid friendly and disappears right before your eyes.
Ingredients for Pumpkin Marshmallow Popcorn
Microwave Popcorn: Provides the crunchy, salty base that balances the sweetness and carries all the gooey coating.
Pumpkin Marshmallows: Melt into the sticky, sweet binder that holds the popcorn together while adding pumpkin flavor.
Brown Sugar: Deepens the sweetness, adds a hint of molasses flavor, and helps create a caramel-like richness in the coating.
Butter: Adds richness and flavor while keeping the marshmallow mixture smooth, gooey, and easy to coat the popcorn.
How to Make Pumpkin Spice Marshmallow Popcorn
Make the Popcorn: Pop the popcorn according to the package instructions. Pour the popcorn into a large bowl.
Melt the Marshmallows: Add the marshmallows, brown sugar and butter to a microwave-safe bowl and melt the marshmallows in 30 second intervals until melted and smooth.
Combine: Pour the melted marshmallow mixture over the popcorn and stir together to combine.
Variations and Add-Ins
If you can’t find pumpkin marshmallows, use regular marshmallows and add 1/2 teaspoon of pumpkin pie spice.
Looking to jazz this pumpkin popcorn recipe up even more? Stir in candy corns, cinnamon chips or crushed graham cracker pieces! A white chocolate drizzle would also be a tasty addition!
Do I Have to Use Microwave Popcorn?
In one bag of microwave popcorn, there are about 5 tablespoons of popcorn kernels which makes 10 – 11 cups of popped popcorn. You can pop your own popcorn using 5 tablespoons of kernels or buy pre-popped popcorn and use 10 – 11 cups for this recipe.
Storage Tips
Store leftover marshmallow popcorn balls in an airtight container at room temperature, it will keep for 2-3 days. The popcorn will definitely lose its crunch the longer it sits.
Pumpkin Marshmallow Popcorn is the kind of recipe that makes fall feel extra special. It’s simple, fun, and totally irresistible—whether you’re bagging it up for neighbors, serving it at a Halloween party, or enjoying it with your family snuggled up on the couch. However you share it, this gooey popcorn with marshmallows is sure to become a new seasonal favorite.
More of our Favorite Pumpkin Treats:
Watch How This Fall Popcorn Recipe is Made…
Prevent your screen from going dark
Pop popcorn per package instructions and place in a bowl.
1 Bag Low Fat Microwave Popcorn
Combine the other ingredients and melt in the microwave. Make sure to stir every 20-30 seconds so everything melts and combines smoothly.
2 ½ Cups Mini Marshmallows, ½ Cup Brown Sugar, ¼ Cup Butter
Honey Almond Granola is slightly sweet, crunchy and delicious! Serve in a bowl topped with milk or as a topping to yogurt or ice cream. Simple ingredients, classic flavor and so easy to make!
I ❤️ granola.
And this recipe, given to me by my sister Kelly, is the first granola recipe I’ve ever made in my life. Since posting this recipe, back in 2011, I’ve made dozens of batches and have posted at least 7 more homemade granola recipes here on SS. What I love about this recipe most, is that it’s a small batch recipe that consists of 7 ingredients and yields about 3 cups. The ingredients are simple and are most likely on hand and in your kitchen already and it’s also a blank canvas and can be easily customized. Maybe try adding dried fruit like dates, raisins or apricots. You could add coconut flakes, a blend of different nuts and/or milk or dark chocolate chips.
The world is your oyster when it comes to this simple yet satisfying honey almond granola recipe!!
To Make This Almond Granola You Will Need:
unsalted butter (melted) – Lends richness and flavor.
honey – Adds sweetness and distinct flavor.
vanilla – Lends distinct warmth and enhances the flavors in this granola.
sliced almonds – Or substitute with pecans or walnuts.
whole wheat flour – Acts as a binder, creating clusters during baking.
old fashioned oats – The base for this granola, adds chewy yet crispy texture.
fine salt – Use sea salt or pink himalayan.
Preheat your oven to 350°F (or 180°C).
Line a rimmed baking sheet with parchment paper.
In a liquid measuring cup add 1/4 cup honey, 2 tablespoons melted unsalted butter, 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt.
Stir to combine.
In medium mixing bowl, measure and add 1-1/2 cups old fashioned rolled oats, 1/2 cup whole wheat flour and 1/3 cup sliced almonds.
Mix to combined.
Pour the vanilla honey butter mixture over top of the oats and almond mixture.
Stir until the granola forms clumps and the honey mixture is evenly distributed.
Transfer the granola mixture to the prepared pan.
Spread it out evenly and bake on the middle rack of your pre-heated oven for 10 minutes.
Remove, gently toss with a spatula, spread back out and place back in the oven for 5-8 more minutes – watch carefully to avoid burning. Once baked, remove and let cool.
Store in an air-tight container or resealable bag for up to 1 month.
Ways to Enjoy Homemade Granola:
This granola is so versatile! Add it to your favorite yogurt or on top of ice cream. For a snack, mix it with your favorite dried fruit and/or dark chocolate chunks! However, I really love it with sliced bananas, with or without fresh berries, but definitely with milk (or kefir) poured over top!
Enjoy! And if you give this Honey Almond Granola recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Honey Almond Granola
Honey Almond Granola is slightly sweet, crunchy and delicious! Serve in a bowl topped with milk or as a topping to yogurt or ice cream. Simple ingredients, classic flavor and so easy to make! Yields approximately 3 cups.
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Total Time: 20 minutesmins
1/4cuphoney
2tablespoonsunsalted butter, melted
1teaspoonpure vanilla extract
1/4teaspoonkosher salt
1½cupsold fashioned rolled oats
1/2cupwhole wheat flour
1/3cupsliced almonds
Preheat oven to 350℉ (or 180℃).Line a rimmed baking sheet with parchment paper.
In a liquid measuring cup add honey, melted butter, vanilla extract and fine salt. Stir to combine.
In medium mixing bowl, measure and add oats, whole wheat flour and sliced almonds. Mix to combined.
Pour the vanilla honey butter mixture over top of the oats and almond mixture. Stir until the granola forms clumps and the honey mixture is evenly distributed.
Transfer the granola mixture to the prepared pan. Spread it out evenly and bake in your pre-heated oven for 10 minutes. Remove, gently toss with a spatula, spread back out and place back in the oven for 5-8 more minutes – watch carefully to avoid burning.Once baked, remove and let cool.
Store in an air-tight container or resealable bag for up to 1 month.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Boost your energy levels with these delicious and nutritious protein no bake chocolate energy bites, packed with protein to keep you going throughout the day. Perfect for a quick and easy snack on the go!
These no bake chocolate protein bites save me during those afternoon crashes when you’re wanting a a treat but need a healthy snack!
So many skip a meal or snacks trying to lose weight and all they are doing is telling their bodies to hold onto every calorie possible because your body knows you’re going to make it wait to eat. The only hard part is deciding what to eat. These protein no bake oatmeal energy bites are one of our solutions.
Protein No Bake Chocolate Energy Bites
A long time ago my cute friend, Ali posted these awesome energy bites that went completely wild on Pinterest. Everyone loves them! They are a great little snack and you don’t have to feel guilty as if you’d baked up some mozzarella sticks or something. Wait, did she just throw mozzarella sticks out there as a snack? Pretty much. But don’t worry, I’ve given up that Jr. High habit. Although now that we are talking about them, gosh dang that sounds good!
Ok, focus, girl, focus.
What are Energy Bites or Balls?
These are little balls with extra protein, and a little dose of calories that your body needs to keep you going during the day. Most are made with a nut butter like almond or peanut butter, oats and whatever flavors you desire. Ours are made with protein powder in addition to the other things.
Ingredients for Protein Chocolate Protein Bites
A healthy snack is just 6 ingredients away! Here is everything that you will need:
Old Fashioned Rolled Oats: don’t use quick oats because they don’t hold up well
Almond Butter: substitute with peanut butter or any other nut butter
Honey: adds natural sweetness
Chocolate Protein Powder: whatever your favorite brand is will work great
Chocolate Chips: we prefer dark chocolate or semi-sweet, but use whatever chocolate you love most
Puffed Brown Rice: adds a delicious crunch to bites
All of the measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Protein Energy Bites
There aren’t many healthy snacks out there that can be made in less than 10 minutes! There are two steps…that’s it!
Mix: Add all the ingredients to a large bowl and stir until thoroughly combined.
Form: Use a cookie scoop to form the mixture into balls. Use your hands to roll them if desired. You can eat them right away or store them in the fridge to let them set up a little more.
The complete recipe can be found in the recipe card down below. Keep scrolling for all the details.
Energy bites aren’t necessarily a “healthy snack” as nut butter does have sugar, sodium, fat etc. and those chocolate chips do too, but they are are healthier for snacking as they have protein which is great to keep your metabolism going and muscles in shape. It’s this or animal crackers, goldfish or handfuls of cereal and you know I’m right, so reach for no bake protein bites instead.
Variations for Energy Bites
We added a little protein powder and a tiny amount of puffed rice (not rice krispies) just for additional texture but it’s totally optional. We also love to add chia seeds and or flax seeds. And if you’re a coconut lover, then add some unsweetened coconut flakes! Vanilla lovers could add 1/2 teaspoon of vanilla extract.
Allergy Friendly
If your oats are certified gluten free, then this recipe is both gluten-free and dairy-free! Make sure the chocolate that you use is dairy-free, and you’ll be set! This makes a great snack for our our friends with certain food allergies.
How to Store Energy Bites
You can store energy bites in the fridge or in the cupboard as long as they are in an airtight container, however we’ve found that they hold up better when you refrigerate them.
How Long do Energy Bites Last?
Refrigerated no bake energy balls will last up to 2 weeks in the fridge. They do begin to dry out, so just keep an eye on them. I’ll be honest though, ours have never lasted that long as our whole family gobbles them up!
Can Energy Bites be Frozen?
Energy bites freeze really well for up to 1 month. Place them in airtight freezer bags and lay them flat to freeze just like you would with cookie dough. Once they are frozen you can store them anywhere in the freezer. You can then eat them frozen or let them thaw in the fridge.
These delicious no bake energy bites are packed with protein and natural energy-boosting ingredients like oats and dark chocolate. Perfect for a quick and healthy pick-me-up snack!
More Healthy Snack Ideas:
Servings: 12balls
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
Description
Protein No bake chocolate energy bites are perfect for that afternoon crash when you’re wanting a a treat but need a healthy snack!
In a large bowl, combine all of the ingredients and stir with a wooden spoon until combined.
1 Cup Old Fashioned Rolled Oats, 1/2 Cup Almond Butter, 1/4 Cup Honey, 1/4 Cup Chocolate Protein Powder, 1/2 Cup Chocolate Chips, 1/3 Cup Puffed Brown Rice
Form into balls (see note) and store in an air tight container in the fridge between snacking.
If you’d like you can stick them in the fridge to tighten up for easier rolling. Only about 15 minutes is necessary. Store in the refrigerator.
Spice up your snack game with this delicious jalapeño poppers recipe made easy in the air fryer! This tasty treat features a creamy cheese filling and a crispy Panko topping that is the perfect appetizer for game day or New Year’s Eve!
When I was just graduating college, jalapeño poppers were really starting to take off as the most popular snack to bring to a game day football party. But I hated spicy. Who wants to bite into a straight up jalapeño?! It made no sense to me, but I could tell Cade actually thought they were pretty good.
I’ve set aside testing a recipe for many years now until it dawned on me that I could air fryer them! The crunchy topping, creamy/cheesy filling would be the perfect way to ease into spicier foods!
Ingredients for Homemade Jalapeño Poppers
The ingredients for homemade jalapeño poppers are simple and easy to find at the grocery store. Here is a list of everything you’ll need:
Jalapeños
Cream Cheese
Shredded Sharp Cheddar Cheese
Green Onions
Garlic Powder
Salt
Franks Red Hot Sauce
Panko Breadcrumbs
Butter
I always like a quick overview of everything I’ll need for a recipe. For all the measurements and details, scroll down to the recipe card below.
How to Make Jalapeno Poppers in the Air Fryer
Making jalapeno poppers in the air fryer is so simple and so much healthier than deep frying them. They are crisp on top and creamy in the middle, and perfect for a Super Bowl party or a game night with friends! Here are basic steps:
Prep: Halve the jalapeno peppers and remove the seeds and membranes. Preheat the air fryer to 370 degrees F.
Mix: Add all the filling ingredients into a small bowl and mix them all together.
Fill: Spoon the cream cheese mixture into the pepper halves.
Combine: In a separate small bowl, combine the panko and butter and then sprinkle the mixture over the top of the filled peppers.
Bake: Place the peppers in a single file and bake for 10 minutes.
NOTE: You’ll need to cook the peppers in two batches. You don’t want to overcrowd the peppers.
Please refer to the photos below to see the steps. Then keep scrolling to see a video of the whole process too. All the instructions can also be found in the recipe card at the end of the post.
Watch These Jalapeño Poppers Be Made…
Tips for Making Jalapeño Poppers
My first tip for making jalapeño poppers is to wear gloves when you are handling the jalapeños. The natural oils that come from the jalapeños are very hot. It hurts if it gets under your fingernails, and if you accidentally touch your eyes or nose, you might want to die. Serious pain!
If you are serving these to people who don’t love heat, use mini bell peppers instead of the jalapeños and follow the same instructions. You could also omit the Frank’s hot sauce from the filling.
Use full fat or low fat cream cheese to make this recipe. I would avoid the fat free cream cheese. The texture just doesn’t turn out right once it is baked.
This is a great make-ahead recipe! You can make the poppers up to 4-5 days ahead of time and store them in an airtight container until you’re ready to air fry them. I would wait and add the panko topping right before baking them. You could also make them completely and freeze them until you’re ready to cook them. Just add a couple extra minutes if you’re cooking them from frozen.
How to Cut a Jalapeños
With gloves on, slice the jalapeños in half lengthwise and then use a small spoon to scrape out the seeds and membranes. I like to leave the stems on just to give them a little handle to grab onto while handling them and eating them.
If you want to leave some heat in the jalapeños, leave the membranes in them. The majority of the spiciness in jalapeños is found in the membranes and seeds.
How to Clean Jalapeno Oil from Your Hands
If you get some of the jalapeño oil on your fingers, there are a few things that will help remove it.
Cooking Oil: like canola or vegetable oil
Dish Soap: Dawn is the best for removing all oils from anything!
Acid: lemon juice or vinegar
What to Serve with Jalapeno Poppers
If you’re making a delicious appetizer spread for a game day party or New Year’s Eve, here are some other ideas what to serve with these poppers:
We have tons of appetizer recipes if you want to keep looking for more!
We also love to have a dip alongside the poppers. Ranch dressing works great, but our favorite is a garlic sauce, (Laziz Toum is our favorite which is from a local restaurant here in Salt Lake City).
Can I Make This Recipe in the Oven?
Yes, if you don’t have an air fryer, these can be cooked in the oven. Place the poppers on a baking sheet and bake in the oven preheated to 400 degrees F for 20 minutes or until golden and the peppers are tender.
Variations
Bacon makes everything better, and if you love the flavor of bacon with jalapeño poppers, you can add crispy cookies bacon bits to the filling or the sprinkled on the top. You could also wrap each popper in a slice of bacon before air frying them. Heaven!
If you want to make this recipe gluten free, then skip the panko topping.
Leftover jalapeño poppers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.
To reheat cold poppers, I like to use the air fryer to restore that crispiness. Place in an air fryer preheated to 370 degrees F for 4-5 minutes.
Looking for the perfect appetizer to spice up your next party? This delicious and easy jalapeno poppers recipe with a creamy cream cheese filling. I can’t believe how quickly this recipe comes together when we use the trusty air fryer! It is crispy, creamy, spicy and cheesy…all the things you love in a rockstar appetizer!
More Delicious Finger Foods:
Servings: 10
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Description
Spice up your snack game with this delicious jalapeño poppers recipe made easy in the air fryer! This tasty treat features a creamy cheese filling and a crispy Panko coating that is perfect for game day or New Years Eve!
In a bowl, mix together the cream cheese, cheese, green onions, garlic powder, salt and hot sauce. Spoon filling into pepper halves.
4 ounces Cream Cheese, 1/2 Cup Sharp Shredded Cheese, 1/4 Cup Green Onions, 1/2 teaspoon Garlic Powder, 1/4 teaspoon Salt, 1 Tablespoon Franks Red Hot Sauce, 5 Jalapeños
In a small bowl, stir together the panko and butter. Sprinkle jalapenos with Panko.
1/4 Cup Panko Bread Crumbs, 1 Tablespoon Butter
Heat the air fryer to 370 degrees F and place the peppers in single file, cooking in two batches if needed.
Bake for 10 minutes or until the breading is browned and the peppers are tender. Serve immediately.
These soft and chewy Homemade Soft Pretzels are so easy to make at home! Soft and chewy with that distinct salty pretzel flavor pairs perfectly with cheddar cheese sauce and garlicky cream cheese dip! This recipe yields 8 large soft pretzels and 2 cheese dips!
Who doesn’t love soft pretzels?
I first learned how to make them in my high school home ec class and made them all the time when I was a teenager. They are so easy and incredibly delicious, tender, chewy and addictive. And of course you can enjoy them as is but dipped in cheese is the way we do it in our house. And as my daughter Malloree would say, there are two types of people in the world – one that likes yellow cheese sauce to dip and the other likes garlicky white cheese dip. So naturally, I made both.
Honestly, it’s hard to choose which is best – they’re both so good.
To Make Homemade Soft Pretzels You Will Need:
water – Use warm or lukewarm water.
sugar – Helps feed the yeast and lends flavor to the dough.
instant yeast (quick rise) – Has a faster rate of action than regular dry yeast. Sometimes called “bread machine yeast”.
unbleached bread flour – Contains higher protein content which is best for yeast leavened dough.
fine salt – Enhances flavors in the recipe.
egg wash – Helps the pretzel salt to stick and gives the pretzels that shiny golden brown exterior.
pretzel salt – Is large coarse salt. I’ve linked to the one I use for pretzel in the recipe printable.
for the baking soda bath:
Make The Pretzels:
Line 2 rimmed baking sheets with parchment paper or a silicone baking mats.
Add 1 tablespoon sugar to the mixing bowl of your stand mixer and then pour in 1-1/2 cups warm water, stirring to combine.
To the sugar water, add 2-1/4 teaspoons instant yeast.
Let it sit for 3 minutes to activate.
Meanwhile, add 1 teaspoon fine salt to 4 cups bread flour.
After 3 minutes the yeast mixture should be foamy.
Add in the flour and the salt to the yeast mixture.
Fit your stand mixer with the dough hook and mix on low speed until the dough starts to come together.
Once mostly combined, increase the speed to medium and mix for 6 minutes.
NOTE: Alternatively you can stir together by hand and then knead on a lightly floured surface for 5 to 8 minutes.
Stop your mixer and shape the dough into a ball with your hands.
Cover the bowl with a clean kitchen towel and let rise for 25 minutes.
Move your oven rack to just above center and preheat your oven to 450°F (or 225°C).
After 25 minutes the dough should have doubled in size.
Make The Baking Soda Bath:
Fill a shallow pot with 10 cups of water and add in 1/4 cup baking soda and bring to a boil.
Turn the dough out on to a very lightly floured surface and cut into 8 wedges.
Roll and stretch each wedge of dough between your hands until it is a 24-inch rope. Shape the rope to over lap at the top. Like an upside down ribbon.
Twist once.
And fold down over the bottom of the pretzel.
Place onto the prepared pans and repeat. You will want 4 pretzels per pan.
Once the baking soda bath is boiling, working with one at at time, carefully lower the pretzel into the water and set a timer for 30 seconds.
Use a wire skimmer (aka spider) to remove it from the water – draining any excess water. I linked to the one I use in the recipe printable.
Place back onto the prepared pan and repeat with the remaining pretzels.
Once finished, whisk 1 egg with 1 tablespoon of water.
Brush each pretzel with the egg wash.
And sprinkle with a desired amount of pretzel salt.
Bake one batch at a time for 12 minutes. Remove and repeat with the second pan.
To Make the Cheddar Cheese Sauce (Dip) You Will Need:
butter
unbleached all-purpose flour
milk
kosher salt
sharp cheddar cheese
In a saucepan, melt 1 tablespoon butter over medium heat. Once melted, whisk in 1 tablespoon flour until smooth.
Slowly pour in 1 cup milk. Whisk until thickened.
Remove off of the heat and stir in a pinch of salt and 1 cup sharp cheddar cheese.
Whisk until smooth. Transfer to a bowl and serve immediately. It will thicken as it cools, so rewarm in the pan over low heat or in the microwave, stirring often.
For the Garlic Cream Cheese Dip:
Combine 8 ounces whipped cream cheese with 1 medium clove of grated garlic. Transfer to a bowl and top with sliced green onions.
And there you have it! Super soft and chewy salted soft pretzel and not one, but TWO cheese dips!
Prepare to fall in love.
How To Store Soft Pretzels:
Once cooled, store in an air-tight container at room temperature. Refrigerating may make them soggy and affect their flavor.
How Long Will Soft Pretzels Last?
If stored properly, they will last up to 4 days.
Can you Freeze Soft Pretzels?
Yes. Once cooled, store in an air-tight, freezer safe container for up to 3 months. Thaw at room temperature or using a microwave at 30 second intervals.
Enjoy! And if you give this Homemade Soft Pretzel and Cheese Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Homemade Soft Pretzels with Cheese Dip
These soft and chewy Homemade Soft Pretzels are so easy to make at home! Soft and chewy with that distinct salty pretzel flavor pairs perfectly with cheddar cheese sauce and garlicky cream cheese dip! This recipe yields 8 large soft pretzels and 2 cheese dips!
Prep Time: 40 minutesmins
Cook Time: 25 minutesmins
Total Time: 1 hourhr5 minutesmins
FOR THE PRETZELS:
1tablespoonsugar
1½cupswarm water
2¼teaspooninstant yeast, quick rise
4cupsbread flour
1teaspoonfine salt
FOR THE BAKING SODA BATH:
10cupswater
1/4cupbaking soda
FOR THE TOPPING:
1egg
1tablespoonwater
pretzel salt
MAKE THE PRETZELS:
Add sugar to the mixing bowl of your stand mixer and then pour in the warm water, stirring to combine. Add the instant yeast, stir and let it sit for 3 minutes to activate. The yeast mixture should be foamy.
Combine the salt to the bread flour and add to the frothy yeast mixture.
Fit your stand mixer with the dough hook and mix on low speed until the dough starts to come together. Then increase the speed to medium and mix for 6 minutes. Stop your mixer and shape the dough into a ball with your hands. Cover the bowl with a clean kitchen towel and let rise for 25 minutes.NOTE: Alternatively you can stir ingredients together by hand and then knead on a lightly floured surface for 5 to 8 minutes.
Move your oven rack to just above center and preheat your oven to 450°F (or 225°C).
MAKE THE BAKING SODA BATH:
Fill a shallow pot with 10 cups of water and add in 1/4 cup baking soda. Stir and bring to a boil.
Turn the dough out on to a very lightly floured surface and cut into 8 wedges. Roll and stretch each wedge of dough between your hands until it is a 24-inch rope. Shape the rope to over lap at the top. Like an upside down ribbon. Twist once and fold down over the bottom of the pretzel.
Place onto the prepared pans and repeat. You will want 4 pretzels per pan.
Once the baking soda bath is boiling, working with one at at time, carefully lower the pretzel into the water and set a timer for 30 seconds. Use a slotted spider (or large spoon) to remove it from the water – draining any excess water. Place back onto the prepared pan and repeat with the remaining pretzels.
BAKE THE PRETZELS:
Once finished, whisk 1 egg with 1 tablespoon of water. Brush each pretzel with the egg wash.
And sprinkle with a desired amount of pretzel salt.
Bake one batch at a time for 12 minutes. Remove and repeat with the second pan.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
A super simple cheese sauce for dipping or drizzling.
Prep Time: 4 minutesmins
Cook Time: 6 minutesmins
Total Time: 10 minutesmins
1tablespoonunsalted butter
1tablespoonunbleached all-purpose flour
1cupwhole milk
1cupsharp cheddar cheese, shredded
1pinchkosher salt
In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour. Cook for 2 minutes, should be smooth.
Gradually whisk in the milk and simmer (uncovered) until thickened. Remove the pan off of the heat and add in cheese and a pinch of salt. Continue to stir until the cheese has melted and the sauce is smooth.
Serve immediately.
Store leftovers in an air-tight container in the fridge for up to 1 week. Reheat in microwave or sauce pan, stirring often until smooth and heated thoroughly.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
An incredibly delicious yet simple garlicky cream cheese dip that is great for dipping breadsticks or pretzels in.
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
8ounceswhipped cream cheese
1small to mediumclove of garlic, finely grated
1green onions, sliced
Add whipped cream cheese to a medium mixing bowl. Using a microplane, grate in the clove of garlic. Stir to combine.
Transfer to a serving dish and top with sliced green onions.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Goldfish is rebranding the yummy treats at Chilean Sea Bass. The fish which rebranded itself.
From its beginning as a snack served in small bowls in bars across Canada and the US, the orange treat has evolved into a must have staple for parents. Looking to reconnect with their roots, they are now rebranding (temporarily) the name. Here is some quirky information about the Goldfish snack name change.
“We know the love for Goldfish spans all ages,” Danielle Brown, vice president of Goldfish, said in a statement. “Chilean Sea Bass is a playful nod to adults that the iconic fish-shaped snack is for grown-up tastes too.”
The petite snack was created as an act of love by Oscar J. Kambly II for his beloved wife who was a Pisces. He was part of Swiss baking company and created the original fish. Margaret Rudkin, the founder of Pepperidge Farm, acquired the rights to the Goldfish trademark, shape, and recipe while on vacation in Switzerland. Margaret was pioneer in healthy foods.
In 1961, Ruskin sold Pepperidge farm to The Campbell Soup Company and became their first female board member. Campbell’s launched Goldfish crackers in North America in 1962. Today, about $1 billion of them are sold which equals about 142 billion little fish.
The Goldfish rebrand parallels a prior fish rebrand. The fish known today as Chilean Sea Bass is actually the Patagonian Toothfish, a deep-sea species found in the cold waters of the Southern Ocean. In 1977, Lee Lantz, an American seafood merchant, discovered this fish at a Chilean port. Recognizing its potential but realizing that its unappealing name and appearance would be a tough sell, Lantz ingeniously rebranded it as “Chilean Sea Bass”.
The rebranding was a resounding success. Chilean Sea Bass quickly became a favorite in upscale restaurants across the United States and Canada. Chefs appreciated its versatility, mild taste, and melt-in-your-mouth texture, which makes it ideal for various dishes.
The renaming is a way to recapture an adult audience. The little fish has even gone to outerspace. The Space Shuttle Discovery in 1988 brought some to space giving them a worldly air.
Known for being innovative, Goldfish has mixed up their offerings occasionally offering limited time flavor such as Flavor Blasted, Whole Grain, and even limited-edition Dunkin’ Pumpkin Spice Grahams. There openness to mixing is has lead to them being As of 2024, the fastest-growing cracker brand.
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